Costa Rican Gallo Pinto
Costa Rica's national breakfast — rice and black beans sizzled together with peppers, onion, cilantro, and a splash of Salsa Lizano. Quick and comforting.
Prep
10 min
Cook
15 min
Total
25 min
Makes
4 servings
Why you'll love this recipe
Gallo pinto turns leftover rice and beans into Costa Rica's most beloved breakfast — savory, lightly tangy from the Lizano, and ready in 25 minutes. Top it with a fried egg and you've got the pura vida plate.
Costa Rican Gallo Pinto
25 min · 4 servings
Ingredients
Servings
4 servings
- 2 cups cooked rice (preferably day-old)
- 1 ½ cups cooked black beans, with a little liquid
- 1 small onion, finely diced
- ½ red bell pepper, diced
- 3 tablespoons Salsa Lizano
- 2 tablespoons chopped cilantro
- 2 tablespoons oil
Instructions
- Sauté the onion and bell pepper in oil until soft.
- Add the beans with a splash of their liquid and the Salsa Lizano, and simmer 2 minutes.
- Stir in the rice and cook, tossing, until everything is colored and slightly crisp.
- Fold in the cilantro and serve warm, often with eggs and tortillas.
Nutrition (per serving)
290
Calories
10g
Protein
50g
Carbs
5g
Fat
Frequently asked questions
- What is Salsa Lizano?
- Salsa Lizano is a tangy, mildly spiced Costa Rican condiment that gives gallo pinto its distinctive flavor. Worcestershire sauce is the closest substitute.
- Black beans or red beans?
- Costa Rica typically uses black beans; Nicaragua's version uses small red beans. Both make a delicious gallo pinto.
